Rich sweet scones

Scones are, these days, my go-to when I like to treat myself to an indulgent breakfast. They take no time at all to prepare and bake and also no time to eat. I especially like to serve these with home made lemon curd or strawberry jam and cream.

This recipe is a richer version of scones and came about when I'd almost run out of milk; so I added an egg to beef up the liquid contingent. The result was a delicate melt in your mouth scone which I was very pleased with. It often goes to show that your next recipe comes about as a result of improvisation.220g self raising flour90g butter60g sugarpinch salt1 teaspoon baking powder1 egg50ml milkPre-heat the oven to 210 celsius (fan) 220C (normal)Rub the butter and flour together until it resembles bread crumbsAdd the baking powder, salt and sugar and mix wellAdd the egg and mix throughAdd the milk gradually until it starts to come togetherYou need to ensure the dough is not too soft or too dry, so you may not need all the milkCut into rounds using a pastry cutterThe mixture can be also made in a food processor, simply pulse all the dry ingredients and butter togetherAdd the egg and pulse againGradually add the milk while the machine is running and until it starts to come together, you may not need all the milkAs before, ensure the dough is not too soft or too dryBake for 10-13 minutes until golden brown on the outside and firm to the touch